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FOOD FOR TAUT (SKIN): Thanksgiving for Healthy Living

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Thanksgiving for Healthy Living

Celebrating Thanksgiving is not a custom for us here in the Philippines. This is what made me curious to taste my first Thanksgiving turkey the first time I went to the States. Although I still personally prefer chicken over turkey, there is another Thanksgiving dish that I am curious to know how it tastes. Because Brussels sprouts do not grow here in the Philippines, I can only imagine how my tongue favors its flavor. But as much as I am unfamiliar with the flavor profile of Brussels sprouts, I am fortunate to find out its health benefits, and I am thankful for the chance to share them with you right here.

Like most leafy vegetables, Brussels sprouts are packed with vitamins, especially vitamins C and K. The high amounts of vitamin C in Brussels sprouts offers a variety of health benefits. For one, it boosts the immune system. It also helps maintain healthy skin, teeth, and gums. Vitamin C promotes good eyesight as well. Consequently, a healthy amount of vitamin K improves our body’s bone health and calcium absorption.

Brussels sprouts are full of fiber and folate (or folic acid), too! Fiber keeps our digestive system working normally by promoting regular bowel movement and preventing constipation. In addition, the higher the levels of fiber in the system, the lower the levels of cholesterol. On the other hand, folate is good for the body, especially for pregnant women, because it prevents birth defects such as spina bifida (or the incomplete closing of the backbone and membranes around the spinal cord) and cleft palate (much like a cleft chin, only the scar is not visible from the outside). Generally speaking, folic acid keeps our DNA in check.

Finally, a high concentration of antioxidants can be found in Brussels sprouts. This, in turn, aids in managing diabetes. Perhaps best of all, the presence of vitamin C, fiber, and folate in Brussels sprouts makes it perfect in reducing the risk of heart disease.

These are just some of the things we can be thankful for when including Brussels sprouts in our diet. So start your Thanksgiving dinner right (i.e., on a healthy note), why not try Marcella Valladolid’s recipe for Brussels Sprouts Supreme below?


  • 2 tablespoons butter, divided
  • 1 1/2 pounds Brussels sprouts, halved
  • 1 cup chicken broth
  • 1/2 cup green onions, thinly sliced (white and pale green parts only)
  • 2 morita or pasilla chiles, stemmed, seeded, and coarsely chopped
  • 1/2 cup pine nuts
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper


  • 1.Melt 1 tablespoon of the butter in a large heavy saucepan over medium-high heat. Add the Brussels sprouts and stir until coated with the butter, 1 minute. Add the broth, cover, and simmer until the Brussels sprouts are tender, about 7 minutes. Uncover and continue to simmer until all of the broth has evaporated, about 4 minutes. Transfer the Brussels sprouts to a medium bowl.
  • 2.Melt the remaining 1 tablespoon butter in the same pan. Add the green onions, chiles, and pine nuts. Saute until the nuts are toasted and the chiles are tender, about 2 minutes. Stir in the cream and bring to a boil. Reduce the heat, return the Brussels sprouts to the pan, and toss to coat them with the cream. Season with salt and pepper, to taste, and serve.





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